Quick & Easy Butternut and Black Walnut Cookies

are a warmly spiced, nutty delight that brings together the subtle sweetness of butternut squash and the bold crunch of black walnuts. These cookies are neither too heavy nor overly sweet, making them perfect for any time of year. Whether you’re a fan of earthy black walnuts or simply intrigued by the butternut twist, these cookies promise a cozy bite that’s satisfying yet light.

Looking for a unique cookie to bring to a gathering or enjoy with your morning coffee? This recipe is it! The blend of butternut’s natural creaminess and walnuts’ robust flavor creates a cookie that’s deliciously different but approachable for any palette. And if walnuts aren’t for you, don’t worry—simply swap them for your favorite nut, and these cookies will still be just as delightful.

Kitchen Equipment Needed:
– Baking sheets
– Parchment paper
– Mixing bowls
– Hand mixer or stand mixer
– Measuring cups and spoons
– Rubber spatula
– Cooling rack

### Ingredients:
– **Cookie Dough:**
– 1 cup (226g) unsalted butter, softened
– 3/4 cup (150g) granulated sugar
– 1/2 cup (100g) brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup (225g) butternut squash puree
– 2 1/4 cups (280g) all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 cup (120g) black walnuts, chopped

### Directions:

1. **Prepare the Baking Sheets:**
– Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

2. **Make the Cookie Dough:**
– In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using a hand mixer or stand mixer.
– Add the egg and vanilla extract, and beat until well combined.
– Mix in the butternut squash puree until fully incorporated.

3. **Combine Dry Ingredients:**
– In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
– Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
– Fold in the chopped black walnuts using a rubber spatula.

4. **Bake the Cookies:**
– Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
– Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
– Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

### Prep Time:
– 15 minutes

### Cook Time:
– 12-15 minutes

### Total Time:
– 30 minutes

### Nutrition (Per Serving, makes 24 cookies):
– Calories: 150
– Fat: 9g
– Saturated Fat: 4g
– Cholesterol: 25mg
– Sodium: 70mg
– Carbohydrates: 17g
– Fiber: 1g
– Sugar: 10g
– Protein: 2g

These Quick & Easy Butternut and Black Walnut Cookies offer a satisfying combination of comforting flavors, making them an ideal treat for fall and beyond!